Steps to Make Quick Cabillaud, riz et poivrons au curry au Cook Expert

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Award-winning Cabillaud, riz et poivrons au curry au Cook Expert. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cabillaud, riz et poivrons au curry au Cook Expert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cabillaud, riz et poivrons au curry au Cook Expert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cabillaud, riz et poivrons au curry au Cook Expert is Pour 4 à 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cabillaud, riz et poivrons au curry au Cook Expert estimated approx 34 mn.

To get started with this recipe, we must first prepare a few ingredients. You can have Cabillaud, riz et poivrons au curry au Cook Expert using 14 ingredients and 7 steps. Here is how you cook it.

Un plat comme j'aime les préparer au Cook Expert où tout cuit en même temps et chaque aliment apporte son lot de saveur... #septembre #dumoisencours #homefoodmagimix #cookexpertmagimix #poisson #curry

Ingredients and spices that need to be Take to make Cabillaud, riz et poivrons au curry au Cook Expert:

1. 800 g à 1 kg de filets de cabillaud
2. 320 g riz long (cuisson 10 mn)
3. 320 g d'eau chaude salée
4. 3 poivrons
5. 2 carottes
6. 1 blanc de poireau
7. 300 ml d'eau
8. 20 cl crème semi épaisse
9. 1 c c de curry
10. 1 oeuf
11. 2 cs d'huile d'olive
12. 1 cube de légumes
13. Ciboulette ciselée
14. Sel, poivre

Steps to make to make Cabillaud, riz et poivrons au curry au Cook Expert

1. Rincer tous les légumes. Éplucher les carottes et poireau, évider les poivrons. Emincer tous les légumes au disque 4 dans la maxi cuve. Mettre le riz dans 320 g d'eau chaude salée.
2. Dans la cuve inox munie du pétrin XL, mettre 2 cs d'huile d'olive et lancer EXPERT 1 MN / VIT 1A / 140°.
3. Ajouter les légumes et lancer EXPERT 7 MN / VIT 2A / 140°.
4. Ajouter la crème, le curry, le cube légumes, le sel, le poivre, 300 ml d'eau puis positionner le panier vapeur interne avec le bol de riz. Positionner ensuite le panier vapeur XXL, y déposer les filets de cabillaud, saupoudrer d'un peu de ciboulette ciselée. Fermer le couvercle et lancer EXPERT 25 MN / VIT 2A / 120°.
5. 
6. Retirer les 2 paniers vapeur, ajouter 1 œuf dans la cuve et lancer EXPERT 1 MN / VIT 5 / 0°.
7. Servir à l'assiette en recouvrant le filet de poisson et le riz d'un peu de sauce des légumes.

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